Greek-style chicken recipe

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Mediterranean vegetables like aubergines and ready-made Bolognese sauce help to make this chicken stew rich and flavoursome.

Ingredients

1 x 750g jar Bolognese sauce

450g chicken breast or thighs, cut into bite-sized pieces

½ the grated zest and juice of 1 lemon

3tbsp olive oil

1 large onion, peeled and finely sliced

4 sun-dried tomatoes, chopped

1 medium aubergine, halved and sliced

2 medium courgettes, trimmed and sliced

1 x 450g can of artichokes, drained and halved (optional)

To serve:

Warmed pitta bread

Greek yogurt

Fresh flat leaf parsley, chopped

Method

Place the chicken into a bowl with the lemon zest and juice. Stir well, cover and leave to marinate for 30 mins.

Heat the oil in a large heavy-bottomed pan on a medium heat. Add the onions and aubergine and cook for 3-4 mins. Add the chicken and remaining marinade from the bowl. Add the courgettes and sun-dried tomatoes and Bolognese sauce. Season to taste, cover and simmer on a low-medium heat for 30 mins. Remove the lid and cook for a further 10 mins or until tender.

Add the artichokes hearts (if using) to the pan and heat for 5 mins.

Serve hot or cold with pitta bread and yogurt and garnished with fresh parsley.